Preheat oven to 200°C and roast onions, garlic, and celery in oil for 25 minutes.
Add tomatoes, sugar, vinegar, beans, and sage and bake at 180°C for 20 minutes.
Whisk dressing ingredients in a bowl and mix with the cooled bean mixture.
Preheat oven to 170°C and heat cream, milk, garlic, and nutmeg in a pan until boiling.
Layer potatoes in a buttered dish, pour over the cream mixture, and cover with foil.
Bake potatoes for 1 hour, then remove foil and bake for 40 minutes until golden.
Flatten pork medallions and pull a fig and sage leaf through two slits in each piece.
Fry pork in butter and oil for 3 minutes per side and keep warm.
Boil Marsala in the pan until reduced and thickened to a sauce consistency.
Serve pork over beans with Marsala sauce drizzled around and potatoes on the side.